Cheesy Zucchini Lasagna Roll-Ups with Marinara
A comforting and delicious dish featuring creamy ricotta and zucchini ribbons, bathed in rich marinara sauce.
Servings: 4 servings
Calories: 375kcal
Ingredients
Zucchini Preparation
- 3 large large zucchinis, sliced lengthwise into thin ribbons The main star here, zucchini brings a crisp and mild flavor that pairs beautifully with the filling.
- to taste tsp Salt (for sweating the zucchini) This will draw out excess moisture, ensuring that your roll-ups are perfectly balanced and not watery.
- to taste tbsp Olive oil, for brushing A splash of olive oil adds richness and helps achieve a beautiful golden finish.
Cheese Filling
- 1.5 cups ricotta cheese Creamy and velvety, ricotta serves as the base for the filling.
- 2 cloves garlic, minced The aromatic flavor of fresh garlic elevates the filling.
- to taste tsp Salt & black pepper Essential seasonings to enhance all the flavors.
- 0.5 tsp dried oregano This herb adds a touch of warmth and earthiness to the dish.
- 0.5 cups grated parmesan Nutty and salty, parmesan adds depth to the filling.
- 1 large egg (optional, for binding) An optional ingredient that can help hold the filling together.
- 1 cup cooked ground beef, turkey, or plant-based meat (optional) A great way to add protein and make this dish hearty.
Assembly and Topping
- 1.5 cups marinara sauce The rich, tomato-based sauce is the perfect companion to the cheesy roll-ups.
- 1.5 cups shredded mozzarella cheese Melty and gooey, mozzarella is a classic lasagna complement.
- to taste tbsp Fresh basil or parsley, for garnish A sprinkle of fresh herbs elevates the presentation and adds freshness.
Instructions
Preparation
- Using a mandoline or a sharp knife, slice the zucchini into thin strips. Lay these slices on paper towels and sprinkle them with salt. Let them sit for 15–20 minutes to draw out excess moisture. Afterward, pat them dry to remove any extra salt and moisture.
- In a bowl, combine the ricotta cheese, minced garlic, salt, black pepper, dried oregano, grated parmesan, and egg if using. If you want your roll-ups to be heartier, fold in the cooked ground meat. Mix until everything is well combined and set aside.
Assembly
- Spread a spoonful of the ricotta filling on each zucchini slice. Carefully roll up each slice, placing seam-side down in a greased baking dish that has a layer of marinara sauce at the bottom. Continue until all the zucchini is rolled up and placed snugly in the dish.
- Spoon the remaining marinara sauce over the roll-ups, making sure they are well covered. Sprinkle the shredded mozzarella on top of the sauce. To keep the cheese from burning, cover the dish with aluminum foil.
Baking
- Preheat your oven to 375°F (190°C). Bake the covered roll-ups for about 20 minutes. Uncover the dish and continue to bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden.
Serving
- After baking, let the roll-ups cool slightly. Garnish with fresh basil or parsley before serving hot. Enjoy!
Notes
Choose firm, fresh zucchinis for best flavor and texture. Feel free to experiment with different cheese blends or add more herbs to customize the filling. These roll-ups can be assembled a day in advance; just cover and refrigerate until you’re ready to bake. This recipe is a fantastic gluten-free alternative to traditional lasagna!